The twos aren’t so terrible when you have these yummy cupcakes to celebrate! We’re celebrating our second birthday this month and teaming up with
Foodstirs for these delicious Magic Velvet Mango filled bites of heaven. Follow the directions below to make these cupcake creations in no time! For the Cupcakes: Ingredients: Directions: Preheat oven to 350 degrees and line muffin tins with 18 paper liners. With *mixer on low speed, mix all ingredients (except Magic Velvet Mango pouch) until just combined and scrape bowl. Turn mixer on high and beat for one minute (scraping bowl as needed). Scoop batter evenly into muffin tins, filling each about 2/3 full. Bake 17-20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes rest for two minutes, then carefully remove from pan and cool completely. After completely cooled, use a knife or frosting tip to remove cake from the center and fill each cupcake with Magic Velvet Mango. Frost with coconut vanilla frosting and enjoy (for a tropical twist, roll the frosted cupcakes in shredded coconut)! *If you don’t have an electric mixer, substitute with melted butter and whisk by hand For the Frosting: Ingredients: 14oz coconut Cream (not milk) 1 Tsp. vanilla 1/4 Cup sweetener of choice (ex: maple syrup) Directions: Make sure your coconut cream can(s) are chilled 24 hours in advance. Once chilled pour 14oz of the hardened cream mixture into a bowl. Add sugar and vanilla and beat until fluffy and smooth. Keep cool until ready to top cupcakes.